Oops! It appears that you have disabled your Javascript. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript!

Culinary News

Tag: Fall Produce

Ingredient Of The Day: Butter Boletus

October 20, 2018

The Butter Boletus mushroom, aka Royal Bolete, is similar to a Porcini Mushroom but with less flavor. Bake, braise, sauté, roast, or grill and use for Risotto, pasta dish, soup, stew, or a vegetable side dish. They have an earthy-musty flavor and firm-dry-spongy texture.…

Read more

Ingredient Of The Day: Carnival Squash

October 19, 2018

Carnival Squash is an autumn/winter variety of hard squash with a nutty-slightly sweet flavor. Cut in half and bake or roast and use for Risotto, soup, stew, and a vegetable side dish.…

Read more

Ingredient Of The Day: Celtuce Root

October 18, 2018

Celtuce Root, aka Asparagus Lettuce Root or Celery Lettuce Root, is a tuber-root vegetable that can be used in soup, stew, gratin, and a vegetable side dish. They have an earthy-mild-salty flavor and firm-woody texture. The top leaves can also be used for other applications.…

Read more

Ingredient Of The Day: Golden Kiwi

October 17, 2018

The Golden Kiwi, aka Gold Kiwi, has a similar flavor to regular Kiwi but a little more sweet and less tart. Use for out-of-hand eating, in dessert dishes, salad, and salsa.…

Read more

Ingredient Of The Day: Limequat

October 15, 2018

The Limequat is a small citrus that is a hybrid of Key Lime and Kumquat. They have an aromatic-tart-slightly sweet flavor and are used for cocktails, baked goods such as pies and jams and preserves.…

Read more

Ingredient Of The Day: Bacon Avocado

October 14, 2018

The Bacon Avocado is one of many varieties of Avocado. They have a buttery-earthy-fruity-nutty flavor and a creamy texture. Use for salad, Ceviche, Guacamole, sandwiches, sushi, and a chilled avocado soup.…

Read more

Ingredient Of The Day: Chocolate Persimmon

October 13, 2018

The Chocolate Persimmon is a specialty variety of Persimmon with a brown flesh. They can be eaten raw or used cooked for chutney or in baked goods such as cakes and muffins. The Chocolate Persimmon has a firm-juicy texture and astringent-fruity-sweet flavor that gets sweeter the more it ripens.…

Read more

Ingredient Of The Day: Asian Okra

October 12, 2018

Asian Okra goes by many names such as Chinese Okra, Loofa or Luffa, Silk Gourd, Singua, and Vegetable Sponge. They look like a Zucchini but have a closer consistency and taste to Green Okra. The texture is creamy-gelatinous-spongy-stringy and the flavor is mild and vegetal. Dredge and deep-fry for an appetizer or use in Cajun/ Creole and …

Read more

Ingredient Of The Day: Feijoa

October 11, 2018

The Feijoa, aka Pineapple Guava, is a tropical fruit with a floral-sweet-tangy flavor and creamy-firm-grainy texture. Scoop out the flesh from the skin and use in a fruit salad or in desserts and baked goods.…

Read more

Ingredient Of The Day: Red Forno Beet

October 10, 2018

The Red Forno Beet is red with an oblong shape. It is an heirloom variety of beet with an earthy-sweet flavor. Use like a regular Red Beet for salad, soup like Borscht, Risotto, and a vegetable side dish.…

Read more

Newsletter

Get ingredient trends delivered to your inbox